Bonnie G. was intrigued by dialogue in a "Warehouse 13" episode on the Syfy channel that mentioned molasses crinkles, and asked readers for a recipe. "Whatever it is, I want to make it!"
A crinkle (also spelled krinkle) is an old-fashioned molasses and spice cookie. Susan Bowman of Miami, who enjoys "the tips and histories" in Cook's Corner, explains that it has a gingersnap quality, and no doubt gets its name from its crackly surface. Her recipe comes from the "1965 Favorite Eastern Star Recipes: Olde Family Favorites."
Aida V. Shafer of Coral Gables, Fla., sent the "wonderful recipe for these delicious cookies, perfect for fall," from "my very first cookbook," the "1971 Betty Crocker New Boys and Girls Cookbook," which she purchased at a Coral Gables Elementary School book fair when she was in 5th grade.
Thanks also to readers Helen Hill, Cynthia Paul and Rita Rolter.
These cookies quickly lose their lovely crispness in humid weather, even in an airtight container. You might want freeze half the dough for another time if you won't be clearing out the cookie jar within a day or two.
MOLASSES CRINKLES
3/4 cup shortening, butter or margarine
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar
Thoroughly mix shortening, brown sugar, egg and molasses in a bowl. In a second bowl stir together the flour, baking soda, cinnamon, ginger, cloves and salt. Mix the dry ingredients into the shortening mixture. Refrigerate 2 hours or overnight.
Heat oven to 375 degrees. Lightly grease a baking sheet.
Roll chilled dough into balls the size of large walnuts (1 to 1 1/2 inches). Dip tops in granulated sugar. Place, sugared side up, 3 inches apart on baking sheet. Bake 10-12 minutes, or just until set. Cool on wire rack. Makes 4 dozen cookies.
Per cookie: 74 calories (41 percent from fat), 3 g fat (1 g saturated fat, 1 g monounsaturated fat), 4 mg cholesterol, 1 g protein, 10 g carbohydrates, 0 fiber, 70 mg sodium.
CORNER ANGLES
Sheril Saltiel Hirsch, whose grandparents came from Salonika, Greece, responded to the recipe we published for leek and potato patties, often served for Rosh Hashanah in Sephardic households, with the recipe here for Keftes de Prasa, which her mother called leek balls.
"I am not a good cook but I really enjoy making these, as they invoke all the aromas of love and family that my mother had when she made them for us," Hirsch writes.
"I've found that the secret to this recipe is: You must squeeze all the water out of the cooked leek before mixing into the turkey. The other is asking your mother how to do it before she passes away."
Buying 15 leeks can be an expensive proposition. You can buy about half as much if you select only fresh leeks with green parts that are still pliable. You then can use most of the green, but may need to increase the cooking time to ensure the leeks are tender.
KEFTES DE PRASA
15 well-washed leeks, white part and about 2 inches of green sliced into 1/2 inch rounds
Oil
2 pounds ground turkey breast
1 egg
About 1 cup bread crumbs or matzo meal
Salt
Pepper
Quartered lemons for garnish
Saute leeks in oil until very tender. They'll change color from deep green to a very light green. Allow to cool, then drain thoroughly and blot dry with paper towels.
Heat oven to 350 degrees. Mix leeks, turkey, egg, bread crumbs and salt and pepper to taste. Form into 2- to 3-inch patties, 1/2-inch thick, and fry in oil to just brown (about 3 minutes per side). Drain on paper towels.
Place on a cookie sheet, cover with foil, and bake about 30 minutes. Serve with quartered lemons and a side dish of fideos (tiny pasta). Makes 24 patties, 12 servings.
Per serving: 252 calories (42 percent from fat), 12 g fat (2 g saturated fat, 5 g monounsaturated fat), 67 mg cholesterol, 19 g protein, 17 g carbohydrates, 2 g fiber, 124 mg sodium.
LASAGNA
Allrecipes.com recently listed the 15 most popular recipes at the website since its inception in 1997. The list is pure Americana, from pancakes to pot roast, a fun glimpse at what we are really cooking at home. No.1 is the lasagna recipe here - nothing particularly original, but good enough to earn consistent five-star ratings and 14 million page views.
ALLRECIPES.COM'S BEST LASAGNA
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
28-ounce can crushed tomatoes
2 (6-ounce) cans tomato paste
2 (6.5-ounce) cans tomato sauce
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon pepper
4 tablespoons chopped fresh parsley, divided
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, paste and sauce plus 1/2 cup water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and 2 tablespoons parsley. Simmer, covered, about 1 1/2 hours, stirring occasionally.
Cook lasagna noodles in boiling, salted water for 8 to 10 minutes. Drain and rinse with cold water. In a bowl, mix ricotta, egg, remaining parsley and 1/2 teaspoon salt.
Heat oven to 375 degrees. Spread 1 1/2 cups meat sauce in bottom of a 9-by-13 inch pan. Top with 6 noodles arranged lengthwise. Spread with half of the ricotta mixture. Top with a third of mozzarella. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, topping with remaining mozzarella and Parmesan.
Cover with oiled foil. Bake 25 minutes. Remove foil, and bake 25 minutes more. Cool for 15 minutes before cutting. Makes 12 servings.
Per serving: 438 calories (45 percent from fat), 22 g fat (11 g saturated fat, 8 g monounsaturated fat), 116 mg cholesterol, 32 g protein, 28 g carbohydrates, 2 g fiber, 1,665 mg sodium.
SLEUTH'S CORNER
Q. In the early 1990s I clipped a recipe for a cheese cracker that was made with sunflower kernels, oats and I'm not sure what else. I made this a healthy snack quite a few times, then moved on. Recently my brother mentioned those crackers as something he missed, and I'd like to make them again if anyone has the recipe.
-Marlene
(Send questions and responses to LindaCiceroCooks@aol.com or Food, 1 Herald Plaza, Miami, FL 33132. Personal replies are not possible.)
Source: http://www.sunherald.com/2012/10/15/4244010/cooks-corner-sci-fi-show-inspires.html
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